WO2022100986A1 - Confiserie molle à mâcher comprenant des hmo - Google Patents

Confiserie molle à mâcher comprenant des hmo Download PDF

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Publication number
WO2022100986A1
WO2022100986A1 PCT/EP2021/079453 EP2021079453W WO2022100986A1 WO 2022100986 A1 WO2022100986 A1 WO 2022100986A1 EP 2021079453 W EP2021079453 W EP 2021079453W WO 2022100986 A1 WO2022100986 A1 WO 2022100986A1
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WO
WIPO (PCT)
Prior art keywords
formulation
chewy
soft
oil
scf
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Application number
PCT/EP2021/079453
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English (en)
Inventor
Zhenbo Ma
Conroy Clive SALMON
Paulo Henrique SANTOS
Original Assignee
Dsm Ip Assets B.V.
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Publication date
Application filed by Dsm Ip Assets B.V. filed Critical Dsm Ip Assets B.V.
Priority to US18/251,782 priority Critical patent/US20240000098A1/en
Priority to EP21798690.0A priority patent/EP4243621A1/fr
Publication of WO2022100986A1 publication Critical patent/WO2022100986A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • A23C9/203—Dietetic milk products not covered by groups A23C9/12 - A23C9/18 containing bifidus-active substances, e.g. lactulose; containing oligosaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • A23C9/206—Colostrum; Human milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/702—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages

Definitions

  • the present invention relates to a new formulation, which is a soft chewy confection formulation, which comprises at least one Human Milk Oligosaccharides (HMOs).
  • HMOs Human Milk Oligosaccharides
  • Soft chewy confection (or also called soft chew) is a popular form of confectionery and has also been widely used in the field of dietary supplements to deliver many nutrients such as vitamins, carotenoids, minerals, and nutritional lipids.
  • a soft chew is a solid dosage unit at room temperature that has softer texture and higher moisture/oil content than a conventional tablet or hard chewable tablet.
  • the dosage unit may be designed to be chewed and swallowed by a human or an animal.
  • Soft chews also increase acceptance of patients who tend to resist swallowing hard tablets or capsules. Unfortunately, soft chews often have high percentage of regular sugar (sucrose) or sugar alcohols in the matrix for good taste and texture.
  • sucrose or sugar alcohols
  • confectioneries to produce healthier products for consumers.
  • sucrose or sugar alcohols
  • a good texture is an important property for the consumers.
  • the goal of the present invention to find a way to reduce the regular sugar (also known as white sugar, table sugar or granulated sugar), which is refined sucrose (a disaccharide).
  • regular sugar also known as white sugar, table sugar or granulated sugar
  • sucrose a disaccharide
  • (v) at least 0.1 - 50 weight-% (wt-%), based on the total weight of the soft chewy formulation, of at least one HMO and which has a water moisture content of less than 8 wt-%, based on the total weight of the soft chewy formulation.
  • the water moisture content of the soft chewy formulation according to the present invention is preferably less than 6 wt-%, based on the total weight of the soft chewy formulation. Preferably it is in the range of 0.1 to 8 wt-% (more preferably in the range of 0.1 to 6 wt- %), based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF’), which is the soft chewy formulation (SCF) having a water moisture content of less than 6 wt-%, based on the total weight of the soft chewy formulation.
  • SCF soft chewy formulation
  • the present invention relates to a soft chewy formulation (SCF”), which is the soft chewy formulation (SCF) having a water moisture content of 0.1 to 8 wt-%, based on the total weight of the soft chewy formulation.
  • SCF soft chewy formulation
  • the present invention relates to a soft chewy formulation (SCF’”), which is the soft chewy formulation (SCF) having a water moisture content of 0.1 to 6 wt-%, based on the total weight of the soft chewy formulation.
  • SCF soft chewy formulation
  • the soft chewy formulation according to the present invention has a nice mouth feeling and a usual hardness.
  • a typical hardness (measured by a textual analyser) is in a range of 1 .2 kg to 4.0 kg.
  • the present invention relates to a soft chewy formulation (SCF1), which is the soft chewy formulation (SCF), (SCF’), (SCF”) or (SCF’”) having a hardness (measured by a textual analyser) in the range of 1 .2 kg to 4.0 kg. Due to the addition of the HMO (or mixture of HMO), the amount of sugar or sugar alcohols in the soft chewy formulation can be reduced significantly.
  • HMOs Human milk oligosaccharides
  • HMOs are composed of the five monosaccharides glucose (Glc), galactose (Gal), N- acetylglucosamine (GIcNAc), fucose (Fuc) and sialic acid (Sia), with N-acetylneuraminic acid (Neu5Ac) as the predominant if not only form of Sia. More than two hundred different HMOs have been identified so far.
  • HMOs can be isolated from breast milk or they can be produced chemically or biochemically. HMOs are available commercially from a variety of producers.
  • the source of the HMO is not essential. It is clear that HMOs from different sources can be used.
  • HMOs human immunoglobulin-like compounds
  • modulation of the intestinal microbiota anti-adhesive effect against pathogens
  • modulation of the intestinal epithelial cell response and development of the immune system.
  • HMOs have very positive effect when consumed by humans and/or animals.
  • the HMO does not only serve as active ingredient with a health benefit for humans and animals, but it has also as stated above a positive effect on the property of the soft chew. Therefore the present invention relates to a soft chewy formulation (SCF2), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”) or (SCF1), wherein the HMO are chosen from the group consisting of 2'-fucosyllactose (2' FL), lacto-N-neotetraose (LNnT), 3-fucosyllactose (3FL), difucosyllactose (DFL), Lacto-N-fucopentaose I (LNFP I), 3'Sialyl- lactose Sodium Salt (3'SL), 6'Sialyllactose Sodium Salt (6'SL), and Lacto-N-Tetraose (LNT).
  • SCF2 soft chewy formulation
  • SCF soft chewy formulation
  • the present invention relates to a soft chewy formulation (SCF2’), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”) or (SCF1), wherein the HMO are chosen from the group consisting of 2'-fucosyllactose (2' FL) and lacto-N-neotetraose (LNnT).
  • the amount of the at least one HMO is 0.1 - 50 wt-%, based on the total weight of the soft chewy formulation (Preferably 5 - 50 wt-%, more preferably 5 - 45 wt-%, especially preferred 10 - 40 wt-%, based on the total weight of the soft chewy formulation).
  • the present invention relates to a soft chewy formulation (SCF3), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2) or (SCF2’), wherein the content of the at least one HMO is 5 - 45 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF3”), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2) or (SCF2’), wherein the content of the at least one HMO is 10 - 40 wt-%, based on the total weight of the soft chewy formulation.
  • the soft chewy formulation according to the present invention also comprises at least humectant.
  • the at least one humectant is used in an amount of 0.5 to 8 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF4), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’) or (SCF3”), wherein the content of the at least one humectant is 0.5 to 8 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF4’), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’) or (SCF3”), wherein the content of the at least one humectant is 0.5 to 7 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF4”), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’) or (SCF3”), wherein the content of the at least one humectant is 0.5 to 5 wt-%, based on the total weight of the chewy formulation.
  • humectants used in the soft chewy formulation according to the present invention are the commonly used ones.
  • Suitable humectants are non-ionic polyols like glycerin or glycerol and its triester (triacetin), which are used for the purpose of controlling viscosity and texture.
  • the present invention relates to a soft chewy formulation (SCF5), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF’), (SCF”), (SCF’”), (SCF’”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’) or (SCF4”), wherein the at least one humectant is a non-ionic polyol.
  • the present invention relates to a soft chewy formulation (SCF5’), which is the soft chewy formulation (SCF5), wherein the at least one humectant is chosen from the group consisting of glycerin or glycerol and as well as its triester.
  • the soft chewy formulation according to the present invention also comprise at least one wetting agent.
  • a wetting agent or mixture of wetting agents
  • the amount of such a wetting agent is in the range of 0.05 to 4.0 wt-%, based on the total weight of the soft chewy formulation, (preferably 0.1 to 2.0 wt-%, more preferably 0.5 to 1.0 wt-%, based on the total weight of the soft chewy formulation).
  • the present invention relates to a soft chewy formulation (SCF6), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5) or (SCF5’), wherein the content of the at least one wetting agent is in the range of 0.05 to 4.0 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF6’), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5) or (SCF5’), wherein the content of the at least one wetting agent is in the range of 0.1 to 2.0 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF6”), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5) or (SCF5’), wherein the content of the at least one wetting agent is in the range of 0.5 to 1.0 wt-%, based on the total weight of the soft chewy formulation.
  • any commonly used (food grade) wetting agent may be used in the soft chewy formulation according to the present invention.
  • Such agents are used to maintain texture, quality and freshness of the soft chewy formulation,
  • Common food emulsifiers used are lecithin and lecithin derivatives, monoglyceride derivatives (such as ethoxylated monoglycerides, acetoglycerides and diacetyl tartaric esters of monoglycerides), fatty acid derivatives (such as polyglycerol esters (PGE), propylene glycol esters (PGMS), stearoyl lactylates, sucrose esters, sorbitan esters, polysorbates and sucrose esters), polysorbate 80 (which is a derivative of polyethoxylated sorbitan and oleic acid), and sorbitan monostearate.
  • monoglyceride derivatives such as ethoxylated monoglycerides, acetoglycerides and diacetyl tartaric esters of monoglycerides
  • fatty acid derivatives such as polyglycerol esters (PGE), propylene glycol esters (PGMS), stearoyl lact
  • the present invention relates to a soft chewy formulation (SCF7), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’) or (SCF6”), wherein the at least one wetting agent is chosen from the group consisting of lecithin (and lecithin derivatives), monoglyceride derivatives (such as ethoxylated monoglycerides, acetoglycerides and diacetyl tartaric esters of monoglycerides), fatty acid derivatives (such as polyglycerol esters (PGE), propylene glycol esters (PGMS), stearoyl lactylates, sucrose esters, sorbitan esters, poly
  • the soft chewy formulation according to the present invention also comprises at least one oil, which is an edible oil.
  • the at least one oil is used in an amount of 1 to 10 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF8), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”) or (SCF7), wherein the content of the at least one oil is 1 to 10 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF8’), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”) or (SCF7), wherein the content of the at least one oil is 2 to 8 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF8”), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”) or (SCF7), wherein the content of the at least one oil is 3 to 7 wt-%, based on the total weight of the chewy formulation.
  • Suitable edible oils are for example canola oil, soybean oil, sunflower oil, coconut oil, hemp oil, sunflower oil, soybean oil, pumpkin oil, cottonseed oil, corn oil, palm oil, castor bean oil, sesame oil, peanut oil, rapeseed oil and safflower oil.
  • the present invention relates to a soft chewy formulation (SCF9), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’) or (SCF8”), wherein the at least one edible oil is chosen from the group consisting of canola oil, soybean oil, sunflower oil, coconut oil, hemp oil, sunflower oil, soybean oil, pumpkin oil, cottonseed oil, corn oil, palm oil, castor bean oil, sesame oil, peanut oil, rapeseed oil and safflower oil.
  • the at least one edible oil is chosen from the group consisting of canola oil, soybean oil, sunflower oil, coconut oil
  • the soft chewy formulation according to the present invention comprises at least one binder.
  • the at least one binder is used in an amount of 10 to 45 wt-%, based on the total weight of the chewy formulation. Preferably 15 to 40 wt-%, more preferably 20 to 35 wt- %, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF10), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”) or (SCF9), wherein the content of the at least one binder is 10 to 45 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF10’), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”) or (SCF9), wherein the content of the at least one binder is 15 to 40 wt-%, based on the total weight of the chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF10”), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”) or (SCF9), wherein the content of the at least one binder is 20 to 35 wt-%, based on the total weight of the chewy formulation.
  • Any usually used (food grade) binder can be used in the context of the present invention. They may natural as well as synthetic ones.
  • Suitable binders are for example sucrose, sorbitol, mannitol, xylitol, liquid glucose, acacia, tragacanth, gelatin, starch, pregelatinized starch, alginic acid, cellulose, methyl cellulose, ethyl cellulose, hydroxy propyl methyl cellulose (HPMC), hydroxy propyl cellulose, sodium carboxy methyl cellulose, polyvinyl pyrrolidone (PVP), polyethylene glycol (PEG), polyvinyl alcohols and polymethacrylates.
  • the present invention relates to a soft chewy formulation (SCF11), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’) or (SCF10”), wherein the at least one binder is chosen from the group consisting of sucrose, sorbitol, mannitol, xylitol, liquid glucose, acacia, tragacanth, gelatin, starch, pregelatinized starch, alginic acid, cellulose, methyl cellulose, ethyl cellulose,
  • the soft chews according to the present invention include further ingredients, which are usually used to produce soft chews, such as bulking agents, sweeteners, nutritional lipids, flavoring agents, disintegrating agents, preservatives, lubricating agents, and anti-sticking agents.
  • Such ingredients are useful for enhancing the manufacturability, texture and appearance of the product. Those of ordinary skill in the art will be familiar with such inactive ingredients, which need not include water for use in the invention.
  • Such additional ingredients may be present in the amount of up to 45 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF12), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”) or (SCF11), wherein the soft chews comprise further ingredients chosen from the group consisting of bulking agents, sweeteners, nutritional lipids, flavoring agents, disintegrating agents, preservatives, lubricating agents, and anti-sticking agents.
  • the soft chews comprise further ingredients chosen from the group consisting of bulking agents, sweeteners, nutritional lipids
  • the present invention relates to a soft chewy formulation (SCF12’), which is the soft chewy formulation (SCF12), wherein the content of the further ingredients are up to 45 wt-%, based on the total weight of the soft chewy formulation.
  • the advantage of the present invention is that the amount of regular sugar (powdered sugar) is reduced.
  • the amount of regular sugar is less than 40 wt-%, preferably less than 35 wt-%, more preferably less than 30 wt-%, especially preferably than 20 wt-%, more especially preferably less than 15 wt-%, based on the total weight of the soft chewy formulation.
  • the content of regular sugar is 8 to 45 wt-%, preferably 8 - 35 wt-%, more preferably, 10 -30 wt-%, especially preferred 8 - 15 % wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF13), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is less than 40 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF13’), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is less than 35 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF13”), which is the soft chewy formulation (SCF), (SCF’), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is less than 30 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF13’”), which is the soft chewy formulation (SCF), (SCF), (SCF”), (SCF”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is less than 20 wt-%, based on the total weight of the soft chewy formulation.
  • SCF13 soft chewy formulation
  • the present invention relates to a soft chewy formulation (SCF13””), which is the soft chewy formulation (SCF), (SCF), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is less than 15 wt-%, based on the total weight of the soft chewy formulation.
  • SCF13 soft chewy formulation
  • the present invention relates to a soft chewy formulation (SCF13’””), which is the soft chewy formulation (SCF), (SCF), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is 8 to 45 wt-%, based on the total weight of the soft chewy formulation.
  • SCF13 soft chewy formulation
  • the present invention relates to a soft chewy formulation (SCF13”””), which is the soft chewy formulation (SCF), (SCF), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is 8 to 35 wt-%, based on the total weight of the soft chewy formulation.
  • SCF13 soft chewy formulation
  • the present invention relates to a soft chewy formulation (SCF13’”””), which is the soft chewy formulation (SCF), (SCF), (SCF”), (SCF”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is 10 to 30 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF13””””), which is the soft chewy formulation (SCF), (SCF), (SCF”), (SCF’”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12) or (SCF12), wherein the content of regular sugar is 8 to 15 wt-%, based on the total weight of the soft chewy formulation.
  • SCF13 soft chewy formulation
  • the soft chew according to the present invention can also comprise further active ingredients (next to the HMOs).
  • Preferred active ingredients for the embodiment of the present invention may include vitamins, nutritional lipids, minerals, nutraceuticals, glycosaminoglycan or its active members, amino acids or combination thereof that are useful in human or animal nutrition, preferably include vitamins, minerals, glycosaminoglycan or its active members and amino acids.
  • Such additional active ingredients may be present in amount of up to 35 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF14), which is the soft chewy formulation (SCF), (SCF), (SCF”), (SCF”), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12), (SCF12), (SCF13), (SCF13’), (SCF13”), (SCF13’”), (SCF13’”), (SCF13””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13”
  • the present invention relates to a soft chewy formulation (SCF14’), which is the soft chewy formulation (SCF), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12), (SCF12), (SCF13), (SCF13’), (SCF13”), (SCF13’”), (SCF13’”), (SCF13””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (S
  • Such additional active ingredients may be present in amount of up to 35 wt-%, based on the total weight of the soft chewy formulation.
  • the present invention relates to a soft chewy formulation (SCF15), which is the soft chewy formulation (SCF), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12), (SCF12), (SCF13), (SCF13’), (SCF13”), (SCF13’”), (SCF13’”), (SCF13””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF
  • the soft chews of the invention may be packaged individually for administration and stable storage and then usually packed in a larger container. But it may also be possible not to pack them individually and then put them as such in a container.
  • a general way to produce the formulation according to the present invention is the following:
  • an oil mix including all oily components (such as the at least one oil) and the wetting agents by melting the oil and mixing with the wetting agents. Afterwards mixing all dry ingredients in a mixer then add the prepared oil mix and adding al remaining ingredients such as humectants, wet binders and all other used ingredients while mixing at room temperature.
  • the soft chews according to the present invention are typically manufactured by blending and extrusion. Pre-mixed ingredients are introduced into an extruder barrel with a screw therein, then mixed, coagulated, expanded and sheared into a blended mixture, followed by application of additional heat if a harder texture is desired. Water introduced into the mixture must generally be of food or pharmaceutical grade, as it will be retained within the mixture. The blended mixture is then formed into a desired shape on a die plate, then cut into individual units.
  • Soft chews formulation comprises texturizer (such as tapioca syrup), fillers (such as tapioca starch), wetting agents (such as lecithin), sweeteners (such as Reb M), taste improvers (such as malic acid and flavors), binders (such as powder sugar), humectant (such as glycerin), oil moisturizer (such as coconut oil) and any other ingredients, which could be useful for the production of the core.
  • texturizer such as tapioca syrup
  • fillers such as tapioca starch
  • wetting agents such as lecithin
  • sweeteners such as Reb M
  • taste improvers such as malic acid and flavors
  • binders such as powder sugar
  • humectant such as glycerin
  • oil moisturizer such as coconut oil
  • the shape and size of the soft chews according to the present invention can be any as commonly used.
  • the shape can be square or rectangular or sphere-like. Or it can be in the any other form (animal, heart, or whatever wished).
  • the soft chews according to the present invention can be taken as is or can be further coated by a usual coating.
  • the soft chew does not comprise any long chain polyunsaturated fatty acid (having more than 18 carbon atoms). This means that no long chain polyunsaturated fatty acid is added to the formulation intentionally. It may be possible that traces of long chain polyunsaturated fatty acids are present.
  • the present invention relates to a soft chewy formulation (SCF15), which is the soft chewy formulation (SCF), (SCF1), (SCF2), (SCF2’), (SCF3), (SCF3’), (SCF3”), (SCF4), (SCF4’), (SCF4”), (SCF5), (SCF5’), (SCF6), (SCF6’), (SCF6”), (SCF7), (SCF8), (SCF8’), (SCF8”), (SCF9), (SCF10), (SCF10’), (SCF10”), (SCF11), (SCF12), (SCF12), (SCF13), (SCF13’), (SCF13”), (SCF13’”), (SCF13’”), (SCF13’”), (SCF13””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13’””), (SCF13
  • Hobart mixer powder sugar, HMO, citric acid, tapioca starch, Reb M, solid flavors. Start mixing at speed setting 2, then gradually increase mixing speed to speed setting 4. Mix for 5 mins.
  • step 4 Reduce the mixing speed to speed setting 1, add fat mix (step 1) and wait for 1 minute, then add tapioca syrup (step 2), glycerin, and liquid flavor. Gradually increase mixing speed to speed setting 4. Mix for 5 mins.
  • Example 1 and example 2 used HMO 2’FL and HMO LNnT (at 25 % w/w), respectively. It was successfully achieved to reduce the level of sucrose to 26.46% and 30.83%, respectively. For examples 3 and 4, the level of HMO 2’FL and HMO LNnT is 30% w/w in the formulation. For these two examples, it was achieved to reduce the sucrose to as low as 11.70%, (30% less than comparison example).

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Abstract

La présente invention concerne une nouvelle formulation, qui est une formulation de confiserie molle à mâcher, qui comprend au moins des oligosaccharides de lait humain (HMO).
PCT/EP2021/079453 2020-11-10 2021-10-25 Confiserie molle à mâcher comprenant des hmo WO2022100986A1 (fr)

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US18/251,782 US20240000098A1 (en) 2020-11-10 2021-10-25 Soft chewy confection comprising hmo
EP21798690.0A EP4243621A1 (fr) 2020-11-10 2021-10-25 Confiserie molle à mâcher comprenant des hmo

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6805894B1 (en) * 2000-07-31 2004-10-19 Morinaga & Co., Ltd. Soft candy and its production method
CN111587945A (zh) * 2020-05-27 2020-08-28 广州富诺营养科技有限公司 一种含有唾液酸的凝胶糖果及其制备方法与应用

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6805894B1 (en) * 2000-07-31 2004-10-19 Morinaga & Co., Ltd. Soft candy and its production method
CN111587945A (zh) * 2020-05-27 2020-08-28 广州富诺营养科技有限公司 一种含有唾液酸的凝胶糖果及其制备方法与应用

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Opportunities in Gut Health & Immunity", 18 August 2020 (2020-08-18), pages 1 - 40, XP055885733, Retrieved from the Internet <URL:https://nutrition.basf.com/global/assets/human-nutrition/events/BASF_2020_Nutrition-Gut-Health-and-Immunity-Seminar_APAC.pdf> [retrieved on 20220131] *

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